Tag: Lunches

Paprika Popcorn

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I love some good popcorn, don’t you? It’s actually really easy to make your own; all you need are some kernels and some oil. This popcorn is seasoned with a combo of paprika and chilli powder, which gives it a really awesome flavour. There’s some salt in there too for some traditional popcorn taste. It’s the perfect movie snack! Enjoy;)

Paprika Popcorn

Serves: 3-4

Total Time: 10 minutes

Ingredients:

  • 1/2 cup whole grain popping corn
  • 3 tbsp melted coconut oil
  • 2 tsp paprika
  • 1 tsp chilli powder
  • 2 tsp salt

Directions:

  1. Put the melted oil and popping corn in a large pot and turn to medium heat. Cover the pot with a lid that is slightly askew so that some steam can escape. The corn should start popping once the oil is hot enough.
  2. Wait until you hear the popping stop, then remove the pot from the heat and let the popcorn cool.
  3. Add the chilli powder, paprika and salt to the popcorn and mix until evenly coated with spices. Pour into bowls and enjoy!

This stuff is seriously addictive. I think I ate half the batch in like 10 minutes😂😂 See you Friday!

Yours Truly,

MyDayIsBooked;))

Tofu Sandwich

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I promised I’d be back with more sandwiches, and I keep my promises. Today I have a delicious tofu sandwich for you that’s a bit simpler to make than my Epic Veggie Sandwich, but no less epic. It’s delicious and satisfying and will definitely have you looking forward to lunchtime. I like using sprouted grain bread, but any bread will do. This sandwich would be great on rye:)) Hope you enjoy!

Tofu Sandwich

Serves: 2

Total Time: 15 minutes

Ingredients:

  • 4 slices of sprouted grain bread, toasted
  • 1 tbsp olive oil
  • 1 175g block of extra firm tofu, drained (see Soy Marinated Tofu for more info on tofu)
  • 1/2 an avocado
  • 1 tomato, sliced
  • handful of sprouts
  • 2 pickles, sliced

Directions:

  1. Cut the tofu lengthwise to create four tofu “steaks”. Heat the olive oil in a pan and place the tofu in it. Cook until browned on one side, about 2 minutes, then flip and cook for an additional 2 minutes on the other side. Remove from the heat and let cool.
  2. Mash the avocado in a bowl. Scoop half of it onto a piece of bread and spread it around. Place two of the tofu “steaks” on top, along with half of the sliced tomato, half of the sprouts and one sliced pickles. Place another piece of bread on top.
  3. Repeat step 2 to make another sandwich, then enjoy!

Now you have another awesome veggie sandwich added into your repertoire!! These are my new favourite thing to make for lunches;))

Yours Truly,

MyDayIsBooked;)))

Epic Veggie Sandwich

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Hey there;) Sometimes you just need a good sandwich in your life, you know? This Epic Veggie Sandwich includes chickpea mash, carrots, balsamic mushrooms and onions, red pepper and avo. Oh, and it’s all packed between two slices of sprouted grain bread. SIGN ME UP!! Step aside Subway, ‘cause there’s a new sandwich shop in town and it’s your kitchen😋😋😋😋 I will definitely be making and sharing more veggie sandwiches in the future, because they are amazing. 🤩🤩🤩

Epic Veggie Sandwich

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado
  • 1/4 of a red onion, diced
  • 1/4 of a red onion, thinly sliced
  • 4 white mushrooms, sliced
  • 1/2 a red bell pepper, thinly sliced
  • 1 small carrot, shredded
  • 2 pickles, diced
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 4 slices of sprouted grain bread
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the mushrooms and thinly sliced red onion and cook until the mushrooms are soft and the onion is translucent, about 6-8 minutes. Add the balsamic vinegar into the pan and cook for another minute, then remove the pan from the heat and set aside.
  2. Mash 1/2 of the avocado in a medium sized bowl. Add the chickpeas and mash them slightly as well, then mix to combine. Stir in the diced red onion, and pickles, and season with salt and pepper.
  3. Spoon some of the chickpea mash onto a slice of bread. Add half of the mushrooms and onions, some carrot, red peppers, and half of the remaining avocado (thinly slice the avocado first). Press another slice of bread on top and enjoy!

Hope you love this sandwich as much as I do!!

Yours Truly,

MyDayIsBooked;))

Rainbow Bowls

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I honestly don’t have any other way to describe these bowls than rainbow😂😂 Ok maybe delicious but that doesn’t work in a title. Anyways, these bowls have EVERYTHING YOU WANT IN A BOWL. 5 million veggies? Check. Sautéed peppers and mushrooms with soy sauce? Check. An avocado filled with delicious peanut sauce? Check check and cheeeeeeck! Did I mention that this bowl also has sweet potatoes? Plus, it’s great for meal prep and will definitely power you through a long school day. After all of my ranting on how good this bowl is, you’d better go make it because IT. IS. LIT.

Rainbow Bowl

Serves: 2

Total Time: 40 minutes

Ingredients:

For the salad:

  • 2 tbs olive oil
  • 1 large sweet potato
  • Salt and pepper
  • 2 carrots, shredded
  • 2 leaves of Kale, cut into strips
  • 1/2 a cucumber, diced
  • 1 red bell pepper
  • 5 white mushrooms
  • 1 tbsp soy sauce
  • 1 avocado

For the sauce:

  • 1 tbs peanut butter
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1/2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • Chilli flakes to taste
  • Water

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel and cut the sweet potato into 1 centimetre cubes. Place on a parchment lined baking sheet and toss with 1 tbsp of olive oil, some salt and pepper. Bake in the oven for about 30-35 minutes, until soft and caramelized.
  3. Cut the bell pepper into thin strips, and slice the mushrooms. Heat 1 tbsp of olive oil in a pan over medium heat and sauté the veggies until soft, about 5-8 minutes. Add in 1 tbsp of soy sauce and cook for an additional 2 minutes, then remove from the heat.
  4. Mix all of the sauce ingredients together in a small bowl.
  5. Once the sweet potatoes are finished, build your bowl with kale, carrots, cucumber, peppers and mushrooms, avocado and sweet potato. Drizzle the sauce on top and enjoy!!

Hope you fall in love with this rainbow bowl!

Yours Truly,

MyDayIsBooked;)))

Lentil and Barley Stew

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Hi there! I love cooking dishes that are part of my heritage, and this Lentil Barley Soup is my take on Hungarian Goulash. It’s a hearty, filling stew that uses a bunch of veggies, lentils and barley to create flavour. This stew is also great for freezing, so my freezer is stocked full of this stuff👍 Enjoy!

Lentil and Barley Stew

Serves: 6

Total Time: 45 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced (any colour works; I used half green and half red)
  • 1 large carrot, chopped
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 3/4 cup green lentils
  • 1 cup pot barley
  • 8 cups of water
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and peppers and cook until the onions are translucent, about 5 minutes.
  2. Remove the pot from the heat and stir in the paprika, chilli powder, carrots, barley and lentils. Place back on the heat and dump in the water.
  3. Bring the soup to a boil, then bring down to a simmer, cover, and let cook for 30 minutes, until the lentils and carrots are tender and the barley is cooked. Stir in the soy sauce.
  4. Enjoy! This soup can be frozen in resealable bags once cooled.

Hopefully this stew make your winter a little more bearable!!

Yours Truly,

MyDayIsBooked;))